To make cakes: Butter 8, 8 oz. (250 ml) ramekins. Preheat oven to 350 F. In a medium saucepan over medium heat, combine butter with brown sugar, whisking until smooth and combined. Immediately pour into buttered ramekins, dividing evenly. Arrange a layer of plum slices in each ramekin, over-lapping slightly. In a small bowl, combine milk and lemon juice (don’t worry – it curdles). In another bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Using a mixer, cream butter with sugar and orange zest. Add eggs and vanilla, mix well. Add dry ingredients alternately with milk mixture, mixing just to combine. Divide batter among ramekins. Place on a rimmed baking sheet and bake until cakes are firm to the touch and juices are bubbling, 35 – 40 minutes. Cool on a rack. Before serving, heat oven to 350 F. Set ramekins on a baking sheet and heat until just warmed, about 5 minutes. Run a small knife around the inside edge of each ramekin and invert onto a plate. Top with a dollop of Mascarpone cream. Serves 8.

To make Mascarpone Cream: Beat all ingredients in a small bowl until peaks form.

By Best of Bridge

The Best of Bridge http://www.bestofbridge.com/

Money isn’t everything – but it certainly keeps the children in touch.

To make cake: Grease a 9″x13″ pan or a 10″ springform pan. Combine wafer crumbs and butter and press into bottom of pan. Place in freezer for 15 minutes. Spread half of the ice cream over crust. Sprinkle with crushed skor bars and press into ice cream layer. Carefully spread remaining ice cream over crumbs. Sprinkle with peanuts and freeze for 2-3 hours. To make sauce: In a small saucepan, melt butter over low heat. Stir in brown sugar and cream. Cook and stir constantly over low heat until sugar has dissolved. Remove from heat ahd add vanilla. To serve: Remove cake from pan and cut into slices. Pour warm or cold toffee sauce over each serving.

Our friend Irene doubles this and bakes in 2 – 9″ x 13″ pans. When cooled, she cuts the cakes in half lengthwise,then divides into three. She has 12 nice gifts for her best friends – that’s us!

Light Christmas Cake

2015-10-27 18:01:00

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Ingredients

1/2 lb. butter 250g

1 1/2 cups white sugar 375ml

6 eggs

1/2 cup orange juice 125ml

3 cups regular flour, sifted 750ml

1 tsp. baking powder 5ml

1 tsp. salt 5ml

juice and zest of 1 lemon

1/2 lb. red glace cherries 250g

1/2 lb. green glace cherries 250g

1/2 lb. citron peel 250g

2 slices each, red and green pineapple, cut up

2 lbs. Sultana raisins 1k

1/2 lb. blanched almonds 250g

1/4 cup Rum, optional 60ml

Instructions

Preparation: Line the sides and bottom of a three-sized christmas cake tin set with buttered brown paper (or parchment paper). The night before you make the cake, pour boiling water over the raisins, drain, and dry on paper towelling. Leave overnight. Place fruit in a bowl and mix with 1/2 the flour. Cream sugar and butter, add beaten eggs, orange and lemon juice and zest. Add remaining flour, baking powder and salt. Mix well. Add floured fruit and chopped almonds. Pour into pans. Place a pan containing about 2″ of water on the bottom oven rack while cake is baking. Bake at 275 for two hours. Check the baking time after one hour. Test for doneness by inserting a toothpick – it should come out dry. Cool cakes. If desired, poke cooled cakes with a skewer and drizzle with rum.

Notes

Wrap well and store in cool place.

The Best of Bridge http://www.bestofbridge.com/

I love playing the violin, especailly when I am depressed – it helps me keep my chin up.

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Best of Bridge is more than just a company – it evokes all the goodness of home cooking and that wonderful feeling of family, friends and comfort. Bridge recipes are staples at dinners and celebrations across Canada and many recipes are now part of family traditions because the recipes are always soul-satisfying, dependable, and above all, delicious.